Salmon Thyme with Zucchini Couscous

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with half the garlic, salt, and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes.

Turn off heat. Transfer to a plate; cover with foil to keep warm. Wipe out pan.

While zucchini cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds.

Stir in ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.

Drain any excess water if necessary. Keep covered off heat until ready to use in Step 6.

Pat chicken* dry with paper towels; season all over with thyme, salt, and pepper.

Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Turn off heat. Transfer chicken to a cutting board; tent with foil to keep warm. Let pan cool for 1-2 minutes.

Swap in salmon* for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes.

Stir in stock concentrates and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until slightly reduced, 2-3 minutes.

Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.